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Chicken & Broccoli Braid

When I was growing up my mom had decided to become a Pampered Chef rep. I was fairly young at the time and certainly was not into cooking or learning about all the tools she was showing, but I do remember loving tagging along side to go to the party’s cause they always made all this amazing food.

There was a few recipes that she made over time that stood out as my favorites, and this happens to be one of them.

It’s a great appetizer for gatherings or can be used as a meal.

Ingredients

  • 2 cups cooked chicken, chopped
  • 1 cup broccoli, chopped
  • 1/2 cup red bell pepper, chopped
  • 1 garlic clove, pressed
  • 1 cup sharp cheddar cheese, shredded
  • 1/2 cup mayonnaise
  • 1 tsp dill weed
  • 1/4 tsp salt
  • 2 packages (8oz each) refrigerated crescent rolls
  • 1 egg white, lightly beaten
  • 1tbsp silvered almonds (optional)

Directions

Preheat oven to 375 degrees. Chop chicken, bell peppers, and broccoli, place in mixing bowl. Press garlic over vegetable mixture. Shred cheese, add to mixture and mix gently. Add mayonnaise, dill weed, and salt; mix well. Unroll 1 package of crescent rolls but do not separate. Arrange longest side of dough across the width of the baking sheet. Repeat with remaining package of dough. Roll dough to seal perforations.  On the longest side of the baking sheet, cut dough into 1 1/2 inches apart, 3 inches deep. There will be 6 inches in the center for the filing. Spread the filling evenly over the middle of the dough. To braid, lift strips of dough cross the mixture to meet center, twisting each strip on or two turns. Continue alternating strips to form a braid. Tuck ends under seal at the end of the braid. Brush egg white over dough. Sprinkle almonds. Bake for 25-28 minutes or until golden brown. Slice and Serve!

 

Approx. 10 servings.

Oreo Cheesecake Cupcakes

This recipe is from the Martha Stewart cupcake cookbook. We made these cupcakes instead of making a cheesecake. We felt they would be easier to serve opposed to making a full cheesecake.  They are a little sweet, so if you’re looking to crunch a sweet tooth these are a great choice cause you won’t need much! I ended up having too many so I froze them and was able to just let them thaw on the counter before serving.

Ingredients

  • 42 cream-filled sandwich cookies, such as Oreos, 30 left whole, and 12 coarsely chopped
  • 2 pounds cream cheese, room temperature
  • 1 cup sugar
  • 1 tsp vanilla extract
  • 4 large eggs, room temperature, lightly beaten
  • 1 cup sour cream
  • Pinch of salt

Directions

Preheat oven to 275 degrees. Line muffin tins with paper liners. Place 1 whole cookie in the bottom of each lined cup.

With an electric mixer on medium-high speed, beat cream cheese until smooth, scraping down sides of bowl as needed. Gradually add sugar, & beat until combined. Beat in vanilla.

Drizzle in eggs, a bit at a time, beating & scraping down the sides of the bowl as needed. Beat in sour cream and salt. Stir in chopped cookies by hand.

Divide batter evenly among cookie-lined cups, filling each almost to the top. Bake until filling is set or approximately about 22 minutes, rotating the pan halfway through. Transfer to wire racks to cool completely. Refrigerate at least 4 hours (or up to overnight). Remove from tins just before serving.

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Homemade Oven-Baked Zucchini Sticks

A new healthy snack that is fast and tasty! While browsing Pinterest  for healthy snacks I found these oven-baked zucchini sticks and thought I would give them a try. They sounded delicious and really easy! Here’s my modified recipe & the original link below.

Original Source: Fortheloveofcooking.net

Ingredients

  • 2 Zucchinis
  • 1/2 cup parmesan cheese
  • 1/2 cup of seasoned bread crumbs (or panko)
  • 1 egg
  • 1/4 milk

Directions

Preheat oven to 375. Grease baking sheet. Slice zucchini into 3-inch sticks. Mix the egg and the milk in one bowl & in another bowl mix the dry ingredients together. Dip the zucchini in the egg/milk mixture and then roll it in the dry mixture. Place on baking sheet; repeat until you’ve filled your baking sheet. Bake sticks for 25-30 minutes or until golden brown. Serve with marinara sauce, ranch dressing, garlic dip or alone!

 

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Broccoli Rice Cheddar Bites – Healthy & Delicious

I’m constantly on a search to find delicious recipes to make healthy food that much more enjoyable! I saw this recipe and it looked really good so I thought I would give it a try.

I only had 1 head of broccoli, which weight out to be able 6oz. The original recipe it calls for thawed broccoli, I personally prefer to use fresh I rarely ever (okay, never) keep frozen vegetables in my house. So I steamed the vegetables just a bit, still hard and crunchy enough that once I baked them they wouldn’t be complete mush!

I put the eggs and ranch together then added the chicken broth, the rice, the broccoli, & the cheddar cheese. Put them in the oven at 375 and let them cook for 25 minutes and voila!

Ingredients

  • 1  head lightly steamed fresh broccoli
  • 1 cup chicken broth
  • 1 cup white rice (I used 5-minute rice)
  • 1/4 cup Ranch Dressing
  • 2 eggs, lightly beaten
  • 3/4 cup grated cheese (I used old cracker barrel)
  • 1/2 tsp salt and pepper – to taste

Directions

Boil rice. Move cooked rice onto a plate and spread it thin so it cools down quickly. Throw all the other ingredients in a bowl, but only mix in half of the cheese. Grease muffin tin. I got approx. 10 muffin tins. Put in the oven at 375 and bake for 25 minutes or until golden brown. See link before for original recipe.

Source: Daydreamkitchen.com

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Healthy Quinoa Cookies! (made with applesauce)

I’m always looking for healthy substitutes so I can still indulge my sweet tooth! These cookies really did just that! I found this recipe on a blog and thought I would give it a try! I halved the recipe cause I didn’t need 3 dozen cookies! At first, I was a little skeptical of what these cookies would taste like, and if I could best describe it I would say that were like soft oatmeal cookies.

Here’s the recipe I used and you can see the original link below!

Original Link: http://www.twopeasandtheirpod.com/quinoa-cookies/

Ingredients

1 cup whole-wheat flour
1/4 teaspoon salt
1 teaspoons cinnamon
1/8 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/2 teaspoon baking soda
1/4 cup unsalted butter, at room temperature
1/2 cup brown sugar
1 large egg
1/2 cup applesauce
1 tablespoons vanilla extract
1/2 cup raisins
1 1/4 cups old-fashioned oats
1/4 cup cooked and cooled quinoa
1/2cup semi-sweet chocolate chips

Directions

Preheat oven to 375 degrees F. Lightly grease pan. In a large bowl, whisk together flour, salt, cinnamon, cloves, nutmeg, and baking soda. Set aside. In the bowl of a stand mixer, cream together butter and brown sugar until smooth. (Approx.3 minutes.) Add in the eggs and vanilla extract. Add the applesauce and mix until combined. Stir in the raisins. Slowly add the dry ingredients into liquid ingredients and mix until combined. Stir in the oats, quinoa, and chocolate chips. Spoon about a tablespoon of dough onto a large baking sheet.  Bake cookies for 12-14 minutes, or until cookies are just barely set. Remove cookies from baking sheet and cool on a wire cooling rack.